On converting a dual graph into a block layout

One of the difficulties associated with the application of graph theory to the facilities layout problem is the conversion of the dual graph into a block layout. This paper presents a procedure to address this problem. The procedure exploits the similarities between the graph-theoretic approach and computerized layout-construction procedures, and also resolves some of their differences. It considers the faces of the dual graph one by one and places them in the block layout adjacent to each other in a manner consistent with the adjacencies specified by the dual graph, The procedure is independent.of the manner the maximal planar weighted graph is developed.     

Characteristics of California Navel Orange Juice and Pulpwasn

California navel orange juice, two-stage pulpwash and concentrated orange juice obtained from a commercial processing plant during the 1979–80 processing season were analyzed by chemical, physical and microbiological methods. Statistically significant differences (P < 0.01) were found between single-strength orange juice and pulpwash in the concentration of nitrate, sulfate, phenolics, carbohydrates, protein, pectin, UV/VIS absorption characteristics, minerals and carotenes. Seasonal variations were found in carbohydrates, organic acids, minerals, microbiological data, UV/VIS absorption characteristics, carotenoids, protein and phenolics. This report outlines methods of analysis, summarizes analytical results and discusses application of these findings to the detection of pulpwash adulteration of orange juice.     

Measurement of Provitamin A Carotenoids in Fresh and Canned Carrots and Green Peas

The influence of thermal processing (canning) on the carotenoid content of carrots (Daucus carota) and green peas (Pisum sativum) was investigated. Carotenoids extracted from fresh and canned vegetables were separated by column chromatography and quantified using spectrophotometric analysis. Canned canots and green peas had a higher carotenoid content than fresh samples. The apparent increase in canned carrots was mainly due to the loss of soluble solids into the brine during processing. However, the increase of carotenoids in canned green peas was due to the loss of carotenoids by enzymatic activity in fresh green peas during extraction procedures.     

需求低迷,模拟IC价格面临压力 --预计平均价格将保持下降趋势,直至2006年上半年

iSuppli公司日前对模拟IC市场的价格发展趋势进行了分析。     

CHEMICAL CHARACTERIZATION OF DIFFERENT LINES OF DAUCUS CAROTA L. ROOTS

Carrot lines grown under commercial conditions in central Washington State in 1995 and in 1996 were analyzed for quality parameters. Significant differences (p<0.05) of refractive index, color, and volatile terpenes between carrot lines were observed. High correlations between a*/b* (r²= 0.79) or hue angle (r²= ‐0.78) and the sum of concentrations of α‐ and β‐carotenes in carrot juice were observed. The concentrations of α‐ and β‐pinene, myrcene, α‐ and γ‐terpinene, limonene, p‐cymene, terpinolene, caryophyllene, bornyl acetate, and 2‐nonenal varied depending on the carrot line. Lines with the highest ^oBrix to terpinolene ratios indicating a higher degrees of sweetness (and lower bitterness) were Coral II, HMX 8287, and (2566 × 6274) × 9304. Identification of the differences that exist among carrot lines would allow for selection of carrot lines that possess desirable quality attributes.     

DEVELOPMENT OF A VOCABULARY FOR PROFILING APPLE JUICES

A protocol for selecting an apple juice lexicon and for training a company panel was developed, using a series of 21 ‘taste’ sessions. Individual assessment, round‐table discussion and consensus were used to identify reference standards for six aroma and 11 flavor attributes and 13 ‘off ‘notes. Duo‐trio tests were used to test the ability of the panelists to recognize the references and confirm their appropriateness in describing the attribute. When panelists' mean scores for the references were placed as anchors on the line scales, panel performance was improved. The development process not only served to train the panel, but was a ‘team’ building experience which benefited the company at large.     

EVALUATION OF GROUND PORK AND PORK SAUSAGE CONTAINING DIFFERENT FORMS OF APPLE PRODUCTS

Fat contents of ground pork were altered by reducing the amounts of fat trim incorporated and by the inclusion of different apple products (fresh, rehydrated, and sauce). Panelists could discriminate between ground pork containing 15% or 30% fat (without apples) and between ground pork with 0% or 15% apple (25% fat) but not between formulations with 15% or 25% fat and 10% apple (p<0.05). Incorporation of apple products (15% of total formulation weight) into reduced-fat pork sausage containing 15% fat yielded formulations with comparable flavor and preference scores to sausage with 30% fat, depending on the apple product. Total fat of cooked pork sausage can be reduced by approximately 35% by incorporation of apple products (15%) into reduced fat pork sausage. Inclusion of fresh or rehydrated apples did not significantly influence psychrotrophic bacteria populations or the color of pork sausage stored at 1–2C up to eight days.     

Food Waste Management and Value-added Products

ABSTRACT: Optimization of thermal treatments has been proven to enhance the quality of food products, especially when operated together with a validation method that confirms the safety of the processing operations. Recent developments in the understanding and application of pasteurization treatments have allowed this area to grow at a rapid rate. UK and European consumers now have a wide variety of high-quality pasteurized foods to choose from in the retail and catering markets. Food producers have used this to their advantage by converting processing operations from severe treatments such as sterilization to milder ones that can be categorized under the pasteurization umbrella. This has increased food product quality and added value to existing products. Two examples will be given, both of which utilized a novel validation method based on time-temperature integrators to provide process safety data that were difficult to obtain by alternative methods. The first was in applying a novel processing technology, ohmic heating, to produce higher-quality fruit products when compared with traditional processing methods. The second was in the production of high-quality sous vide ready meals supplied chilled or frozen to the catering sector. These developments in technology and validation have been made possible by work at CCFRA that has taken the pasteurized foods sector forward. CCFRA has been active in pasteurization research for many years and has produced industry guideline documents on, for example, pasteurization treatments and sous vide processing. Microbiological research on the growth and death of target microorganisms has been linked with processing, hygiene, and validation research, which provided the underpinning science for these guidelines. Food manufacturers work closely with CCFRA to apply their pasteurization processes in order to produce high-quality value-added products.     

A simple and rapid antibody-capture ELISA for the detection of staphylococcal enterotoxin A in food including a simple extraction step

A sensitive and precise ELISA for the detection of staphylococcal enterotoxin A in food has been developed, using specific IgG anti-toxin antibodies purified from immunized rabbits. an antibody capture format was found to be the most useful following cross-reaction and sensitivity studies. the ELISA was used to investigate concentration of staphylococcal enterotoxin A from food samples by polyethylene glycol dialysis. the procedure was shown to be inefficient and highly variable, as well as time-consuming. Direct analysis of aqueous food extracts without a concentration step was found to be possible. With an assay time of 140 min, the ELISA detection limit was 12.5 pg of toxin (corresponding to a sensitivity of 0.5 ngg^-1 of food sample.     

Non-Invasive Determination of Freezing Effects in Blueberry Fruit Tissue by Magnetic Resonance Imaging

Water and sugar distribution in a single blueberry were mapped both before and after freeze/thaw using magnetic resonance imaging. Images were obtained using a slice selective spin echo pulse sequence which included a T₁ inversion recovery time period, allowing selection of either the water signal or the sugar signal. Freeze/thaw results in the rupture of water retaining membranes within discrete locations of the fruit tissue. This causes a change in the ratio of motion modified water (i.e., hydrogen bonded or chemically exchanged) to unmodified (i.e. mobile and not chemically exchanged) in those regions, as well as a concomitant change in sugar concentration, due to diffusion to other tissues.